Chickpea Tortilla Soup

Tortilla Strips

• corn tortillas, sliced into thin strips
• oil

Soup

• garlic, minced
• onion, diced
• peppers, diced
• chickpeas
• vegetable broth
• diced tomatoes
• spices (to taste)

Garnish

• fresh parsley
• lime juice

Instructions

1. 1 Slice corn tortillas into thin strips, toss with oil, and bake at 175°C350°F for 10 minutes until crunchy. Set aside.
2. 2 In a pot, sauté garlic, onion, and peppers for 2 to 3 minutes. Add chickpeas, vegetable broth, diced tomatoes, and spices. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. 3 Ladle the soup into bowls and top with tortilla strips. Garnish with fresh parsley and a squeeze of lime juice.